New England Clam Chowder
Print Category Seafood Thematic No thematic Source Crisco Evaluation
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Ingredient
- 3 tablespoons Crisco® All-Vegetable Shortening
- OR 3 tablespoons Crisco® All-Vegetable Shortening Sticks
- 2 large yellow onions, peeled, thinly sliced
- 6 medium potatoes (about 2 lbs.), pared, thinly sliced
- 1 1/2 cups water
- 2 (10 oz.) cans shelled whole baby clams
- OR 3 (6 1/2 oz.) cans minced clams, liquid reserved
- 1 quart milk
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
Preparation
- MELT shortening in large heavy saucepan. Add onions and potatoes. Cook and stir 5 minutes or until golden brown. Add water. Bring to a boil.
- REDUCE heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. Stir in clams and reserved liquid. Cook and stir 2 to 3 minutes. REMOVE from heat. Stir in milk, salt and pepper. Season to taste. Serve.
Cook commentary
4 to 6 servings
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